Grilled Tri-Tip with Chimichurri

Main Courses | Recipe Serves: 4

Method

Grilled Tri-Tip

Rub the steak with Peju “Kitchen to Kitchen” BBQ Rub and let marinate for 25 minutes at room temperature or in the refrigerator, covered overnight.

Take meat out of refrigerator about 20 minutes before grilling.
Preheat outdoor grill on high heat. Place steak directly above the flame for 5-10 minutes per side, depending on thickness, to sear. Reduce heat to medium and continue to cook for 25-30 minutes. Insert meat thermometer to check internal temperature.

Chimichurri Sauce

Combine vinegar, salt, garlic, shallot, and crushed red pepper
flakes in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Place in a small bowl, season with salt to taste, and reserve as sauce.

Roasted Garlic Potato Puree

Preheat oven to 350 ° F. Drizzle head of garlic with olive oil,
then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and mash. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

 

Ingredients

Grilled Tri-Tip

Chimichurri Sauce

  • 1/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • 2 garlic cloves, thinly sliced or minced
  • 1 small shallot, finely chopped
  • 1 pinch crushed red pepper flakes
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup fresh flat-leaf parsley, minced
  • 1 tsp fresh oregano, finely chopped
  • ½ cup extra-virgin olive oil

Roasted Garlic Potato Puree

  • 1 medium head of garlic
  • 1 tbsp olive oil
  • 2 pounds russet potatoes, peeled and quartered
  • 4 tbsp butter, softened
  • 1/2 cup milk
  • Salt and pepper to taste

Sara's Pairing Suggestion

2013 ZINFANDEL

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